Fragrant sage adds a cozy touch to this Butternut Squash Mac And Cheese—a hearty meal perfect for chilly evenings and holiday spreads.
Macaroni and cheese hits the spot every time. But what if I were to tell you there was a way to sneak some veggies into this classic meal without any picky eaters realizing it?
Say hello to butternut squash mac and cheese. When I made it for the first time, my husband and kids couldn’t get enough. It’s a stick-to-your-ribs kind of meal.
Let’s talk ingredients. First, you have the butternut squash, which is available year-round, though it becomes extremely popular around the autumn. One medium (about a pound) squash is a good size. You can peel, deseed, and cube it yourself or purchase the already prepared squash at the store.
Sage is another key ingredient. This herb is incredibly savory and earthy and balances out the squash’s inherent sweetness. Look for leaves that are big and sturdy, with no signs of wilting or bruising.
Let’s not forget about the dry mustard. You’ll find it in the spice aisle of the grocery store. If you can’t find the dry mustard, use two tablespoons of Dijon mustard instead.
Of course, my family’s favorite ingredient is all the cheese! A mix of mild and sharp cheddar, along with nutty Parmesan, creates a creamy, savory contrast to the naturally sweet squash. Gruyère or smoked Gouda would also be delicious picks.
As for the noodles, I absolutely adore cavatappi for their unique corkscrew shape. However, penne, ziti, rigatoni, or elbows would all work as well. Just be sure to cook according to the package directions.
Last, but definitely not least, we have the breadcrumb topping. While this mac and cheese tastes good without it, the breadcrumb topping adds a rich, savory crunch that’s downright irresistible.
I love serving butternut squash mac and cheese on cozy, cold nights. It just feels right. This recipe is also the perfect side for Thanksgiving and Christmas. And if you’re lucky, there might be some leftovers!
Why use butternut squash both ways
I’ve tried butternut squash mac and cheese that uses only mashed squash. While it still tastes delicious, I prefer using two cooking methods instead of one. Roasting the squash caramelizes the edges and accentuates this veggie’s natural sweetness. The puréed squash acts as a thickener, making everything extra creamy without adding more cream. Is it more laborious? Yes, but after a taste, I think you’ll understand why it’s worth the extra effort!
How do I store leftovers?
After the mac and cheese cools, cover the dish tightly or move the leftovers to an airtight container. Refrigerate for up to 5 days. To reheat a full casserole, cover the mac and cheese with foil, then bake at 350°F for about 30 minutes. If you’re heating individual servings, bake in a parchment-lined baking sheet at 350°F for 10 to 12 minutes. You can also microwave single portions—cover them loosely with a paper towel to prevent the mac and cheese from drying out.
To freeze leftovers, cool completely and cut into large portions. Place on a baking sheet and freeze for 2 hours. Transfer the frozen individual portions to an airtight container, label, date, and freeze for up to 1 month. Thaw overnight in the fridge.
Serving suggestions
Since butternut squash mac and cheese is such a hearty dish, I’d recommend enjoying it with a lighter side, such as a Kale Salad. For something more “fancy,” try this Winter Salad—it’s topped with pecans, apples, and pomegranate. Warm veggies are great as well, especially Roasted Broccoli And Carrots.
It also makes a beautiful spot on your Thanksgiving table, along with Savory Vegetable Crisp and Make-Ahead Mashed Potatoes.
Butternut Squash Mac And Cheese
Ingredients
Macaroni And Cheese:
- 1 butternut squash peeled, deseeded, and cut into chunks
- 1 tablespoon olive oil
- Salt and pepper
- 1 pound cavatappi noodles
- 6 tablespoons butter divided
- 1 onion finely chopped
- 1 clove garlic finely minced
- 12 sage leaves finely chopped, plus more for garnish
- 6 tablespoons flour
- 2 teaspoons dry mustard
- 2 cups half-and-half
- 2 cups whole milk
- 1 1/2 cups shredded sharp cheddar cheese
- 1 1/2 cups shredded cheddar cheese
- 1 cup shredded Parmesan cheese
Breadcrumb Topping:
- 2 tablespoons butter
- 1 cup Italian seasoned breadcrumbs
Instructions
- Preheat the oven to 375° F. Line a baking sheet with foil or parchment paper.
- Place about two-thirds of the squash on the baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 20 minutes, or until just tender. It will finish cooking with the mac and cheese.
- Add the remaining squash to a microwave-safe bowl with 1/3 cup of water. Cover with plastic wrap and microwave on HIGH for 8 minutes, or until very soft. Drain and mash with a fork. Set aside.
- In a large pot of salted water, cook the cavatappi pasta according to package directions or until just al dente.
- Meanwhile, in a large sauté pan, melt 2 tablespoons of butter over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and sage. Cook for an additional minute, until fragrant. Season with salt and pepper.
- Add the remaining 4 tablespoons of butter to the pan and let it melt. Add in the flour and dry mustard, stirring constantly for 1 minute, or until the mixture forms a thick paste.
- Gradually whisk in the half-and-half and milk. Whisk constantly to avoid lumps. Cook until the sauce has come to a gentle bubble and thickens enough to coat the back of your spoon, about 4 minutes.
- Remove the pan from the heat. Stir in 1 cup of the sharp cheddar, 1 cup of the mild cheddar, and 1/2 cup of the Parmesan until melted and smooth.
- Add the roasted and mashed squash to the sauce. Stir until everything is fully combined. Taste and add salt and pepper as needed.
- Add the drained pasta. Mix everything together until the pasta is well-coated and the squash is evenly distributed.
- Lightly coat a 9×13-inch pan with cooking spray, then pour the mac and cheese mixture into the dish. Spread it into an even layer.
- To make the breadcrumb topping, melt butter in a small sauté pan over medium-high heat. Add Italian seasoned breadcrumbs and stir frequently for about 3 minutes or until toasted and fragrant.
- Sprinkle the toasted breadcrumbs evenly over the macaroni and cheese. Top with the remaining sharp cheddar, mild cheddar, and Parmesan. Bake for 30 to 40 minutes, or until golden brown and bubbling. Garnish with sage leaves.
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